Baked yoghurt Chicken

Ingredients

1 (2 1/2 to 3 pound) frying chicken, cut up

Salt and pepper

6 tablespoons butter or margarine

2 tablespoons flour

1 tablespoon paprika

2 cups plain yoghurt

1/4 pound fresh mushrooms, cleaned and sliced

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh dill or parsley

• Wash chicken pieces and wipe dry. Add salt and pepper.
• In a large pan, melt 4 tablespoons of butter. Fry chicken until golden brown. Remove to buttered shallow baking dish.
• Sprinkle flour and paprika into pan juices and cook, stirring for 1 minute.
• Stir in yoghurt and mix well. Spoon over chicken.
• Sautée mushrooms in remaining 2 tablespoons of butter and lemon juice for 1 minute and spoon over pan.
• Sprinkle with the dill.
• Bake, covered, in preheated 325 degree F oven for about 1 1/4 hours, or until chicken is tender.

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